Serve panzanella, the Italian bread and tomato salad, instead of the typical pasta or potato salad. It makes a great summertime salad with ripe heirloom tomatoes, crisp cucumber and red onion. Photo credit: Joanne Bruno from Eats Well with Others.
Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly
Meanwhile, mix vinegar, oil, Seasoning, sugar and sea salt in medium bowl with wire whisk until well blended. Set aside
Mix bread, tomatoes, cucumber and onion in large bowl. Add dressing; toss to coat well. Let stand 15 minutes to 1 hour, tossing occasionally